Piparkakku

21

PREP TIME

30 min

TOTAL TIME

3 hrs 10 min

Makes

30 cookies

Piparkakku

Photo, Roberto Caruso.


Ingredients

  • 1/4 cup golden syrup
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 tsp ground ginger
  • 1 1/4 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 egg , lightly beaten

Royal Icing

  • 3 egg whites
  • 1/4 tsp white vinegar
  • 5 cups icing sugar , sifted
  • 1/4 cup cold water

Instructions

  • COMBINE syrup, butter, sugar, spices and salt in a medium saucepan over medium, stirring until butter is melted and mixture is smooth, 2 min. Let cool for 15 min.
  • WHISK flour and baking soda in a large bowl. Stir in syrup mixture, then egg, until blended. Divide in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm, 1 hr.
  • PREHEAT oven to 325F. Line 2 baking sheets with parchment.
  • LIGHTLY flour a large piece of parchment. Roll 1 dough disc on parchment to 1/8-in. thickness. Cut out shapes using 2 1/2-in. to 4-in. cookie cutters, re-rolling scraps and refrigerating as needed. Arrange on prepared sheets and bake until edges are browned, 12 to 14 min. Let cool 5 min, then transfer to a rack to cool. Repeat with remaining dough.
  • ICING: Beat egg whites and vinegar in a large bowl with an electric mixer on medium until foamy. Beat in sugar until combined. Increase speed to medium-high and beat until thick, 2 min. Thin with water. Transfer to a piping bag fitted with a very small plain tip to decorate cooled cookies. Let sit at room temperature until icing hardens, about 4 hr.

Nutrition (per cookie)

  • Calories
  • 160,
  • Protein
  • 2 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 3 g,
  • Sodium
  • 115 mg.
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